Taquerai: New-Style Fun and Friendly Mexican Cooking

By Paul Wilson  Photos by Chris Middleton

Chef Paul Wilson has travelled all around the world, but he confesses that nowhere has inspired him as much as Mexico. Based in Australia, the British-born chef describes Mexico’s cooks, street food vendors, market traders, restaurant owners and bar aficionados as passionate, humble and unselfish, always ready to share their food experiences and knowhow.

In Taqueria, published by Hardie Grant Books, Wilson showcases the country’s most popular feel-good foods, some with a modern twist. The bright, citrusy flavours of the Yucatan Peninsula are represented, as are the rich, earthy sauces of Oaxaca. And yes — there are lots of taco and salsa recipes too. Read on to find out how to make Mexico’s famous streetcorn and a guacamole with no shortage of gusto.